tag:blogger.com,1999:blog-2240940807659409192018-03-05T16:08:39.239-08:00rue de lis dessertsinventive flavor : inspired designHilary Cavanaughhttp://www.blogger.com/profile/07241148779824955039noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-224094080765940919.post-58040920475284745722013-04-17T08:38:00.002-07:002013-04-17T08:38:40.781-07:00The BEST Waffles.As I was eating waffles this morning, I thought to myself, "These are SO FREAKING good." And then I realized that it was selfish of me to not share the keys to what I believe is the best waffle ever!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MAcHlDvP7qw/UW7AuNRCprI/AAAAAAAAAuQ/F4ReCqMfFnA/s1600/waffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MAcHlDvP7qw/UW7AuNRCprI/AAAAAAAAAuQ/F4ReCqMfFnA/s1600/waffles.jpg" height="320" width="232" /></a></div><br /><br />Now first off, you can judge me, but I use a mix. I know! But it is so good! Some of you may have had it before- and those of you that have will understand. Okay, let's get started.<br /><br />Step 1: Buy Kodiak Flapjack and Waffle Mix @ Harmons.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-v_5DbzIQNYI/UW7AlxNqJ_I/AAAAAAAAAuI/G00Jo4G9ZXI/s1600/waffle2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-v_5DbzIQNYI/UW7AlxNqJ_I/AAAAAAAAAuI/G00Jo4G9ZXI/s1600/waffle2.jpg" height="320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Step 2: Make the following Caramel Cream Syrup:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 cup sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 cup buttermilk</div><div class="separator" style="clear: both; text-align: left;">1 Tb corn syrup</div><div class="separator" style="clear: both; text-align: left;">1 cube butter</div><div class="separator" style="clear: both; text-align: left;">1 tsp vanilla</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp baking soda</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Combine the first four ingredients in a heavy saucepan. Bring to a boil and boil for 3 minutes. Turn down to medium and cook an additional 3 minutes. Watch closely to avoid overflowing.</div><div class="separator" style="clear: both; text-align: left;">2. Remove from heat and add vanilla and baking soda. After adding the baking soda, whisk to avoid it overflowing, cause it will want to!</div><div class="separator" style="clear: both; text-align: left;">3. Serve. You can also keep it refrigerated for 1 month and reheat as you use it.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Step 3: Make the waffles</div><div class="separator" style="clear: both; text-align: left;">Step 4: Cut up bananas and strawberries (or other fresh fruit)</div><div class="separator" style="clear: both; text-align: left;">Step 5: Put it ALL TOGETHER.</div><div class="separator" style="clear: both; text-align: left;">Step 6: Eat it, enjoy it, savor it ;)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can thank me later!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><br />Hilary Cavanaughhttp://www.blogger.com/profile/07241148779824955039noreply@blogger.com1tag:blogger.com,1999:blog-224094080765940919.post-3371729439324141752013-04-11T09:29:00.001-07:002013-04-11T09:36:12.389-07:00Moroccan Dessert Spread<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-quygJf2Ax2M/UWbj5CFpeHI/AAAAAAAAAtI/4HqPYuiSNco/s1600/mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-quygJf2Ax2M/UWbj5CFpeHI/AAAAAAAAAtI/4HqPYuiSNco/s1600/mix.jpg" height="226" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I am excited to finally show you my latest project! I have been loving anything Moroccan lately, so I wanted to do a Moroccan themed dessert bar. I asked my friend Katie of <a href="http://sharpandkeen.wordpress.com/" target="_blank">Sharp and Keen</a> to take some pics so I could showcase some great and unique ideas for weddings this summer. Being the amazing photographer she is, Katie got some GREAT shots!<br /><br />Back when I got married, I really didn't look too far for something that was unique to Derek and I. Looking back, there is SO much more we could have done to show those we love who we are. You can tell so much to others through your food and style. It is one of my favorite ways to communicate my thoughts and inspirations!<br /><br />If you are getting married this year, be creative! Look outside of the box for some crazy ideas- and that doesn't mean you have to spend a lot of money. I love helping put together dessert bars, so if you ever need ideas, let me know. It's so fun!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_uvEJ-8rI_E/UWbj5MZnGqI/AAAAAAAAAtA/GynLtI9X46w/s1600/mac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_uvEJ-8rI_E/UWbj5MZnGqI/AAAAAAAAAtA/GynLtI9X46w/s1600/mac.jpg" height="213" width="320" /></a></div><div style="text-align: center;"><div style="text-align: center;"><div style="text-align: left;">&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</div><div style="text-align: center;">vanilla meringue sandwiches with passion fruit filling</div><div style="text-align: center;"><div style="text-align: left;">&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; orange blossom french macarons &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</div></div></div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5OCaYpJBfgQ/UWbj5FcJ9OI/AAAAAAAAAtE/alRc3ieT5UM/s1600/mallowfav.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5OCaYpJBfgQ/UWbj5FcJ9OI/AAAAAAAAAtE/alRc3ieT5UM/s1600/mallowfav.jpg" height="213" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">homemade marshmallows : giant palmiers</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RHHS_ZWPgeU/UWbj5SDDuBI/AAAAAAAAAtQ/-4dRUyhhmX0/s1600/pecansandies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RHHS_ZWPgeU/UWbj5SDDuBI/AAAAAAAAAtQ/-4dRUyhhmX0/s1600/pecansandies.jpg" height="208" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">pecan sandies- just my favorite cookie ever!</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qs0lOg6akQs/UWbj5s1mzGI/AAAAAAAAAtU/davw3hDqWkw/s1600/spreadfav.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qs0lOg6akQs/UWbj5s1mzGI/AAAAAAAAAtU/davw3hDqWkw/s1600/spreadfav.jpg" height="213" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">some other great shots!</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-M2KyDBPwfiE/UWbj5sF_jNI/AAAAAAAAAtc/QMRm7UtSwhU/s1600/sugarcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-M2KyDBPwfiE/UWbj5sF_jNI/AAAAAAAAAtc/QMRm7UtSwhU/s1600/sugarcookies.jpg" height="213" width="320" /></a></div><br />Hilary Cavanaughhttp://www.blogger.com/profile/07241148779824955039noreply@blogger.com0tag:blogger.com,1999:blog-224094080765940919.post-26593222927720561282013-04-04T11:19:00.000-07:002013-04-04T11:19:12.888-07:00Marshmallows Galore!<div class="separator" style="clear: both; text-align: center;">The other day Rue de Lis did a giveaway by posting a recipe on Facebook and having people guess what the recipe was for. It was really fun! Was it a mousse? Jello? Whipped frosting?</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Years ago, when I first found out that it only took sugar, water and gelatin to make marshmallows, I thought it was a trick! They seem like they should have egg whites, since they are meringue-y (Yes, that's a word I just invented). But nay! No egg whites.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">They are surprisingly easy to make, and so good to eat!&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Recipe:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">2 packs powdered gelatin (plain)</div><div class="separator" style="clear: both; text-align: center;">10 Tb water&nbsp;</div><div class="separator" style="clear: both; text-align: center;">2 cups granulated sugar</div><div class="separator" style="clear: both; text-align: center;">1/2 cup water</div><div class="separator" style="clear: both; text-align: center;">pinch salt</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons vanilla</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">First of all, bloom the 2 packs of gelatin in the 10 Tb water. Make sure to slowly sprinkle the powdered gelatin over the water so it doesn't clump. The picture on the left is what it should look like after you have added all the powder. Allow the mixture to "bloom" five minutes, then microwave it for 40 seconds until it is liquid again, like the picture on the right.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JUWvLPfZOTQ/UV2_1UD0rZI/AAAAAAAAArQ/-rils_1q9PA/s1600/mallow1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-JUWvLPfZOTQ/UV2_1UD0rZI/AAAAAAAAArQ/-rils_1q9PA/s320/mallow1.jpg" width="320" /></a></div><br />&nbsp;Next, In a heavy sauce pan, place the 2 cups sugar, 1/2 cup water and pinch of salt. Bring the mixture to a boil over medium high, but don't stir it. If you need to stir, just swirl the pan. Stirring can cause it to crystallize. Once the mixture hits soft ball stage, or 240 degrees F, take it off the heat.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--ElznIdztF8/UV2_2HhdaiI/AAAAAAAAArs/iOjmO1biOgo/s1600/mallow3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/--ElznIdztF8/UV2_2HhdaiI/AAAAAAAAArs/iOjmO1biOgo/s320/mallow3.jpg" width="239" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">The syrup should look like this when it is ready.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NrZske3ig6Y/UV2_2lywknI/AAAAAAAAArw/6T9e4rE9QLc/s1600/mallow4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-NrZske3ig6Y/UV2_2lywknI/AAAAAAAAArw/6T9e4rE9QLc/s320/mallow4.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Whisk the melted gelatin into the syrup.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JpWDYipTgZI/UV2_2zoA-NI/AAAAAAAAAsA/fEUE9ajFgUo/s1600/mallow5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-JpWDYipTgZI/UV2_2zoA-NI/AAAAAAAAAsA/fEUE9ajFgUo/s320/mallow5.jpg" width="239" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Dump the mixture into the bowl of a stand mixer with whisk attachment. Begin to whisk on medium high until the mixture turns white, should take about 4 minutes.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-usWxlKt4Gu0/UV2_3RTQEeI/AAAAAAAAAsE/Td938_RP4CE/s1600/mallow7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-usWxlKt4Gu0/UV2_3RTQEeI/AAAAAAAAAsE/Td938_RP4CE/s320/mallow7.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Once the mixture is white, stop the mixer and add the vanilla. Begin mixing again.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VwiRi0ItqQg/UV2_375fxuI/AAAAAAAAAsU/4dEq9AQYvkM/s1600/mallow9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-VwiRi0ItqQg/UV2_375fxuI/AAAAAAAAAsU/4dEq9AQYvkM/s320/mallow9.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;">Whip the mixture on high until it becomes very white and stiff. About 10 more minutes. Should look like this:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HcZ-oSUWFyM/UV2_1eMHLsI/AAAAAAAAArU/catZr-YBf1Q/s1600/mallow10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-HcZ-oSUWFyM/UV2_1eMHLsI/AAAAAAAAArU/catZr-YBf1Q/s320/mallow10.jpg" width="239" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">While the mixture is whipping, prep the cookie sheet. Take a cookie sheet and butter or grease it. In a bowl, mix equal parts powdered sugar and cornstarch. Cover the greased pan with this mixture and dump out the excess. Reserve the excess for later. (If you want thicker mallows, use a smaller pan, like a 9x13 glass pan)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2JtfbuJWXmc/UV2_3VbRwlI/AAAAAAAAAsI/0zK3mQkQ8ro/s1600/mallow8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-2JtfbuJWXmc/UV2_3VbRwlI/AAAAAAAAAsI/0zK3mQkQ8ro/s320/mallow8.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Pour the marshmallow mixture onto the readied pan and smooth out with an offset spatula. Smooth the top the best you can, and work somewhat quickly. Once the mixture is smoothed out in the pan and reached all of the edges, sift the remaining powdered sugar/cornstarch mixture over the top.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HEZmQkMyItI/UV2_2Pt1PjI/AAAAAAAAAro/GAWXFCdvOY8/s1600/mallow2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-HEZmQkMyItI/UV2_2Pt1PjI/AAAAAAAAAro/GAWXFCdvOY8/s320/mallow2.jpg" width="320" /></a></div>&nbsp; Allow the pan to sit for at least 4 hours uncovered before cutting. Use a pizza wheel to cut the mallows into the desired size, or use a cookie cutter for cute cut-outs :) Toss the finished product in a bit more of the powdered sugar/cornstarch mixture and they are done!!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2DNncrSHIe0/UV2_1vWS0lI/AAAAAAAAArY/zG7ZT8PPmI8/s1600/mallow11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-2DNncrSHIe0/UV2_1vWS0lI/AAAAAAAAArY/zG7ZT8PPmI8/s320/mallow11.jpg" width="240" /></a></div>They are SO good in hot cocoa, but eating them plain is amazing too! If you wanted to flavor them with different types of extracts other than vanilla, experiment with that as well. Hope you enjoyed this tutorial!<br /><br /><br />Hilary Cavanaughhttp://www.blogger.com/profile/07241148779824955039noreply@blogger.com0tag:blogger.com,1999:blog-224094080765940919.post-26486995754673219172013-02-12T08:22:00.001-08:002013-02-12T09:08:58.574-08:00Appearance on Channel 2!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Udy3RlYzZCw/URpspcmNYPI/AAAAAAAAArA/ZAKvNVfv5j4/s1600/538061_561736430511173_1170754110_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Udy3RlYzZCw/URpspcmNYPI/AAAAAAAAArA/ZAKvNVfv5j4/s320/538061_561736430511173_1170754110_n.jpg" height="320" width="320" /></a></div><br /><br />Yesterday I got the opportunity to show some of my Valentine's goodies on KUTV news. It was terrifying, but a lot of fun! If any of you happened to miss it, you can watch the video&nbsp;<a href="http://www.kutv.com/news/features/guests/stories/vid_1119.shtml" target="_blank">here!</a><br /><br />Bonus if you can guess how many times I said "yep!"<br /><br />HINT: It's a lot!Hilary Cavanaughhttp://www.blogger.com/profile/07241148779824955039noreply@blogger.com0tag:blogger.com,1999:blog-224094080765940919.post-37437932346162561132012-12-10T15:07:00.000-08:002012-12-10T15:07:34.314-08:00Lose Your Weight SmoothieHello everyone!<br /><br />I have been telling lots of people about the new smoothie I have been drinking to replace a meal a day. Okay, so this health kick is going to last just as long as they usually do- so I've got about 2 more good months and then it's back to an all-candy diet. But for those of you that are interested, here is the recipe:<br /><br />1/2 leaf red kale<br />1/2 leaf chard<br />1/2 leaf collard greens<br />small handful spinach<br />4 strawberries<br />4 blackberries<br />1/4 cup blueberries<br />1/4 apple (diced)<br />1 scoop vitamin powder<br />1 scoop whey protein powder<br />1 Tb sugar (I use 2 Tb cause I'm crazy)<br />1/2 cup water<br /><br />What I did is buy all of the stuff and then make a ton of ziplock bags filled with these items (except for the powder, sugar and water) and froze them so that each morning I take out a bag and throw it in the blender with the other stuff. The nice thing about this is that the ingredients are already frozen so I don't have to use ice, and it is easy to eat and run. You may have to use a food processor if you don't have a great blender. I like to blend everything with a small amount of the water, and then when it has broken down a bit add the rest of the water to blend completely.<br /><br />I hope you guys like it! It is actually REALLY good- and I am extremely picky about healthy stuff!Hilary Cavanaughhttp://www.blogger.com/profile/07241148779824955039noreply@blogger.com1tag:blogger.com,1999:blog-224094080765940919.post-1593216824098351982012-11-18T18:59:00.002-08:002012-11-18T19:02:08.916-08:00My Pie Crust Recipe<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument></xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles></xml><![endif]--> <!--[if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman";} </style><![endif]--> <!--StartFragment--> <br /><div align="center" class="MsoNormal" style="text-align: center;">I have used this pie dough recipe since culinary school, however I have changed it slightly so it is easier to make. It has always been awesome!</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br /></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">This recipe makes enough dough for 3 pie bottoms.<br /><br />1 lb 2 oz flour<br />2 tsp salt<br />2 oz sugar<br />12 oz unsalted butter, cold and cubed<br />6 oz cold water<br /><br />Mix the flour, salt and sugar in the bowl of an electric mixer fitted with paddle attachment. Add the butter and mix on LOW until the mixture resembles coarse crumbs- do NOT let it become a dough. Add the cold water and mix on LOW for 10 seconds, or just until it comes together as a dough- do not overmix. Shape the dough into 3 even sized disks and wrap each one in plastic wrap. Chill for 30 minutes before using, or freeze for later use.</div><!--EndFragment-->Hilary Cavanaughhttp://www.blogger.com/profile/07241148779824955039noreply@blogger.com0tag:blogger.com,1999:blog-224094080765940919.post-49022332506234420842012-11-02T08:27:00.000-07:002012-11-02T08:29:34.657-07:00Delicious Chicken Tikka Masala<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Chj4Zj8ixS8/UJPm1O8yUeI/AAAAAAAAAn8/6ONc7quzISA/s1600/photo+(87).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Chj4Zj8ixS8/UJPm1O8yUeI/AAAAAAAAAn8/6ONc7quzISA/s320/photo+(87).JPG" width="320" /></a></div><br /><br />I tried out a new recipe for one of my favorite meals last night. Thought I would spread the word- it was so good!<br /><br /><b>Chicken Tikka Masala</b><br /><br />Mix the following ingredients in a bowl and add the chicken. Marinade the chicken in the mixture for at least 1 hour.<br /><br />1 cup plain yogurt<br />1 Tb lemon juice<br />2 tsp cumin<br />1 tsp cinnamon<br />1/2 tsp cayenne pepper<br />1 tsp ground black pepper<br />1 tsp ginger<br />1 tsp minced garlic<br />1 tsp salt<br />3 chicken breasts<br /><br />For the sauce: Melt the butter in a skillet and add the garlic and jalapeno. Saute for 1 minute, then add the remaining ingredients. Whisk to combine and allow it to cook for 20 minutes to thicken.<br /><br />1 Tb Butter<br />1 clove minced garlic<br />1 tsp minced jalapeno (this makes the sauce pretty mild, add more if you want it spicier)<br />2 tsp cumin<br />2 tsp paprika<br />1 tsp salt<br />8 oz tomato sauce<br />8 oz cream<br />1 tsp minced cilantro<br /><br />In the meantime, either grill or saute the chicken until golden brown and cooked through. Chop into 1" cubes and place in the sauce.<br /><br />Serve over rice and with a side of naan. (I just bought some naan at Harmon's and toasted it for 3 minutes with olive oil on it.)<br /><br />Enjoy!!Hilary Cavanaughhttp://www.blogger.com/profile/07241148779824955039noreply@blogger.com2tag:blogger.com,1999:blog-224094080765940919.post-30577768878967309472012-08-15T18:17:00.000-07:002012-08-15T18:18:10.330-07:00My New York Bakery Tour.<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OC7Yb5tz1t0/UCxGUwwVgnI/AAAAAAAAAmY/seIAGWLLcQY/s1600/nyc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-OC7Yb5tz1t0/UCxGUwwVgnI/AAAAAAAAAmY/seIAGWLLcQY/s320/nyc1.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This year I got to go to New York for the second time. I went a few years ago, but this time I promised myself that I was going to visit some awesome bakeries for some inspiration. My old boss from <a href="http://www.les-madeleines.com/" target="_blank">Les Madeleine's</a> used to live in NYC, and she said that the first place we had to visit was <a href="http://doughnutplant.com/" target="_blank">the Doughnut Plant</a>. Let's just say that was a superb piece of advice. The doughnuts were so unique, they had flavors like key lime, creme brulee, valrhona chocolate, etc. Our favorites were the tres leches and creme brulee. (Licks lips).&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Afterwards we got to visit Little Italy, which had a bakery that was filled to the BRIM with beautiful desserts like the picture here. These were some mousse petit fours, and they tasted just as sweet and beautiful as they looked. </div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GjS4EvPII-I/UCxGWg550hI/AAAAAAAAAmg/fLaxQZ_r5Ec/s1600/nyc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-GjS4EvPII-I/UCxGWg550hI/AAAAAAAAAmg/fLaxQZ_r5Ec/s320/nyc2.jpg" width="239" /></a></div><br />This was a bakery we stumbled upon in the financial district called <a href="http://www.financierpastries.com/" target="_blank">Financier</a>. They had a bunch of french macarons, that were just too perfect. It was almost painful to see how delicate and precise they all were. Don't they just look so beautiful in rows like this? (Sorry this picture is so dark :)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BMyEk3P56PI/UCxGY19Q7vI/AAAAAAAAAmo/XHXZjvD-E_A/s1600/nyc3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-BMyEk3P56PI/UCxGY19Q7vI/AAAAAAAAAmo/XHXZjvD-E_A/s320/nyc3.jpg" width="320" /></a></div><br />Here are some breakfast pastries from a bakery right by the Today show. Sadly, I don't remember the name.....We got to be on TV, and then ran over here where I got an almond raspberry croissant. Damn, New York is so good at studding each moment with great food and desserts, I tell ya. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZOa-8m5EMwE/UCxGbHI8anI/AAAAAAAAAmw/TRSHHdpvJSw/s1600/nyc4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-ZOa-8m5EMwE/UCxGbHI8anI/AAAAAAAAAmw/TRSHHdpvJSw/s320/nyc4.jpg" width="320" /></a></div><br />And these were some pastries from my favorite store in all of New York (that I've been to). The store is called <a href="http://www.deandeluca.com/" target="_blank">Dean and Deluca</a>, and if you are ever in SoHo, stop there. It is a pretty big specialty food market with just about everything you could ever imagine. I could spend hours there looking at each item. It is just so fun! <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ShxZtn3V4lQ/UCxGcmzDg_I/AAAAAAAAAm4/pU0xES4JpFo/s1600/nyc5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ShxZtn3V4lQ/UCxGcmzDg_I/AAAAAAAAAm4/pU0xES4JpFo/s320/nyc5.jpg" width="239" /></a></div><br />New York really knows how to make breath taking pastries. Ahh, what a wonderful place it is.Hilary Cavanaughhttp://www.blogger.com/profile/07241148779824955039noreply@blogger.com0tag:blogger.com,1999:blog-224094080765940919.post-73551667890220678932012-05-16T13:15:00.000-07:002012-05-16T13:15:12.657-07:00Honey Beer Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6oCyNTsF0Kg/T7QKyMLua_I/AAAAAAAAAks/OBeDY6zaSJQ/s1600/honeybeercake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-6oCyNTsF0Kg/T7QKyMLua_I/AAAAAAAAAks/OBeDY6zaSJQ/s320/honeybeercake.jpg" width="320" /></a></div><div><br /></div>A beery chocolate cake with honey and oatmeal stout frosting. Each layer is steeped with a honey beer syrup. Truly delcious, even for a beer-hater like me!Hilary Cavanaughhttp://www.blogger.com/profile/07241148779824955039noreply@blogger.com0tag:blogger.com,1999:blog-224094080765940919.post-32838120970866668322012-05-09T20:38:00.000-07:002012-05-09T20:38:09.681-07:00Bienvenue.Hello to each of you, and welcome to my new blog, for my new business- Rue de Lis Desserts!<br /><br />I am beyond excited for this new adventure in my life. Every step of my life has led up to this moment, and whether I am ready or not, I am taking the leap. <br /><br />So let me tell you <i>why</i>.<br /><br /><i>Why</i> am I opening a business? Well, to know, I think first you must ask what I truly believe in.<br /><br />If nothing else, I believe in PASSION. Since I was a young girl I have found the romance of cooking and baking in the kitchen. I was only nine years old when I took my first cooking class, and even then I was able to capture the smells, the taste, and the beautiful design of the food I ate. How it affected each and every one of my senses, and that stuck with me.<br /><br />Cooking (and baking) has always been an intimate experience to me. I can't help but think how much each meal has the potential to affect the one enjoying it. Think of your favorite meal. Most people think of the flavor, the taste- but there is so much more to a life changing meal.<br /><br />Now take yourself back to the first time you ate your favorite food. What did it smell like, look like, taste like? Was it steaming hot or ice cold? What was the atmosphere like? Were the lights dim and the ambiance romantic, or did you enjoy it outside on your back porch on the perfect day? Who did you eat it with? What else was going on in your life- was this the meal that healed you from your bad break up, or did it quench your hunger after a long day of snowboarding?<br /><br />I love to think about all of this when I bake. I wonder who will enjoy the treats I've labored to make, and put all of my heart and soul into. Maybe it is their wedding cake, the one and only wedding cake they will ever have. Or a first birthday cake. Or cupcakes for their high school graduation.<br /><br />Food surrounds our lives and enhances all of our greatest moments.<br /><br />Baking, and eating for that matter, is a beautiful and poetic experience that amplifies my life in all different shapes and forms.<br />I am opening this company to help my passion thrive, and to help others with the same passion learn and grow. But I don't want it to stop there- I want my passion to shine through my desserts and inspire others to live their dreams as I have. To take risks for whatever it is you love to do. And to always remember:<br /><br />&nbsp;"I am not afraid of failure, for I am not looking to succeed. I am looking to learn." - anon<br /><br />Happiness is the journey, and if you are doing what you love, and always take what comes as an opportunity to learn, you have no other option but to truly be happy.Hilary Cavanaughhttp://www.blogger.com/profile/07241148779824955039noreply@blogger.com0